The Kitchen Cabinet Series – Canning (Preserving the Harvest)

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Preserving the Harvest

We’re in the harvest season, with great bounty in every farm field and community garden plot. Learn how to preserve some of those flavors for next week or to use a few months from now, with techniques for freezing, drying, and canning. The methods learned here help prevent food waste, too. Your future self will be grateful!

In this class, we will:

• Take fresh tomatoes, make tomato sauce to enjoy now, and learn how to easily freeze tomatoes.
• Use the tomato sauce made in class and can the sauce with a water bath process to enjoy later.
• Learn how to cold pack (another food preservation process) and make pickles from crisp cucumbers; and
• Learn how to dry the bounty of aromatic herbs you might have growing in your garden plot or windowsill.

Everyone will go home with a pint jar of tomato sauce, a small jar of quick pickles, and instructions for being able to recreate the process at home.

All materials needed will be provided in class.